Evaluation of Four Indigenous Non-Saccharomyces Yeasts Isolated from the Shangri-La Wine Region (China) for Their Fermentation Performances and Aroma Compositions in Synthetic Grape Juice Fermentation

This study investigated the fermentation performances and aroma compositions of synthetic grape juice that was fermented by four indigenous non-Saccharomyces yeast isolates that were obtained from the Shangri-La wine region (China): Meyerozyma guilliermondii (AD-58), Saccharomycopsis vini (BZL-28),...

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Detalles Bibliográficos
Autores principales: Zhao, Yue, Sun, Qingyang, Tian, Bin, Zhu, Shusheng, Du, Fei, Mao, Ruzhi, Li, Su, Liu, Lijing, Zhu, Yifan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8879568/
https://www.ncbi.nlm.nih.gov/pubmed/35205900
http://dx.doi.org/10.3390/jof8020146

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8879568/
https://www.ncbi.nlm.nih.gov/pubmed/35205900
http://dx.doi.org/10.3390/jof8020146

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